Smoked Salmon Frittata with Red Lentil Pasta
A sophisticated one-pan frittata combining protein-rich red lentil pasta with smoked salmon and fresh herbs. Eggs infused with dill and parsley create a light, custardy base, while cottage cheese adds creaminess and the salmon brings briny depth. Red onions provide sweetness and slight bite. Baked until just set, it's tender and elegant without being heavy. Serve this at brunch, light lunch, or casual dinner when you want something that looks refined but comes together quickly. The combination of red lentil pasta boosts fiber and nutrition compared to traditional wheat pasta versions, while smoked salmon adds omega-3s and distinctive flavor. Perfect for meal prep or feeding a small group without fuss.
Ingredients
- 5 oz red lentil pasta such as sedaniniregular pasta1:1higher carbsless fiber
5
- salt(optional)
- 2 whole red onions, halved and sliced
- ½ bunch flat-leaf parsley, choppedchives1:1
sharper onion note, thinner texture
- ½ bunch dill, chopped
- 4 whole eggs
- black pepper(optional)
- 1 whole garlic clove, pressed
- 2 EL olive oil
- 4 EL cottage cheese
- 3 ½ oz smoked salmon
Instructions
- 1
Preheat oven to 300°F with upper and lower heat.
- 2
Cook pasta in salted water until tender, then drain and set aside.
- 3
Halve and slice red onions.
- 4
Chop fresh herbs, reserving some for garnish.
- 5
Whisk eggs with chopped herbs, season with salt and pepper, and press in garlic.
- 6
Heat olive oil in an oven-safe skillet and soften onions.
- 7
Add cooked pasta to the skillet.
- 8
Reduce heat, pour egg mixture into the pan, and let it begin to set.
- 9
Scatter cottage cheese portions throughout the egg mixture.
- 10
Transfer skillet to oven and bake until egg is fully set, about 10-15 minutes.
- 11
Top with reserved herbs and arrange smoked salmon on top before serving.
Tips
Don't overbake: eggs continue setting after removal from heat. Aim for slight jiggle in center at 10 minutes; carryover cooking finishes it perfectly and keeps texture creamy, not rubbery.
Use an oven-safe skillet with a metal handle. If yours has a plastic handle, wrap it in foil before baking to prevent damage.
Prep onions and herbs while pasta cooks to streamline timing. Whisk eggs ahead if helpful, but don't combine with herbs more than 5 minutes early or they'll release liquid and make eggs watery.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a 160°C oven for 8-10 minutes or eat cold.
Prep onions, chop herbs, and cook pasta up to 1 day ahead. Assemble and bake just before serving for best texture; baked frittata doesn't reheat as custard-like.
Serve warm or at room temperature with a light salad, roasted asparagus, or crusty bread. A squeeze of lemon brightens the smoked salmon.
Common Mistakes
Don't skip reducing heat before pouring eggs; high heat sets the bottom too fast and leaves the top raw.
Don't crowd the pan with too much salmon topping before baking; it won't bake into the eggs and slides off; arrange after baking instead.
Substitutions
Dairy-Free Swaps
General Alternatives
5
FAQ
Can I make this frittata ahead and freeze it?
Yes, cool completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge and reheat gently in a 160°C oven for 10-12 minutes. Texture softens slightly but remains pleasant.
What if I don't have cottage cheese?
Ricotta works 1:1 as a substitute. Crème fraîche or sour cream add tang; use 2 tablespoons. Greek yogurt works too but adds sharpness. Any will add richness without compromising structure.
Can I use a different pasta or skip the red lentil version?
Absolutely. Regular whole wheat or semolina pasta works identically. Red lentil pasta is heartier and higher in protein and fiber, but swap based on preference or pantry. Cook time stays the same.